Alissa Marie Wellness

Jalapeño Grape Chicken Salad

This chicken salad is lighter, fresher, and packed with protein.

Instead of a heavy mayo base, it uses thick Greek yogurt with just a little avocado mayo for creaminess. Sweet grapes, a touch of honey and fresh jalapeño create a sweet heat balance that makes it much more interesting than traditional chicken salad.

It’s great on toasted sourdough, sprouted grain bread or stuffed into lettuce wraps for a lighter option.

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Prep Time 10

Chill Time (optional) 15

Total Time 25

Servings: 2

Course: lunch

Calories: 320

Ingredients Method Notes

Ingredients

2 cups shredded cooked chicken rotisserie chicken breast works great here
1 cup red grapes halved
2 tbsp green onion chopped
1 small jalapeño finely diced (remove seeds for milder heat)

Dressing

1/2 cup plain 0% Greek yogurt
2-3 tbsp avocado mayonnaise
1 1/2 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp honey
Salt and black pepper to taste

Method

Add shredded chicken, grapes, green onion and diced jalapeño to a large bowl.
In a separate bowl whisk together Greek yogurt, avocado mayo, Dijon mustard, lemon juice, honey, salt and pepper until smooth.
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Taste and adjust salt or pepper if needed.
Chill for about 15 minutes if you want the flavors to develop more, or serve right away.
Serve on toasted sourdough, sprouted grain bread or in lettuce wraps.

Notes

Cooking Notes

• Rotisserie chicken breast is an easy shortcut and adds great flavor.

• If using rotisserie, remove the skin and shred the breast meat.

• Removing jalapeño seeds keeps the flavor without too much heat.

• If you like extra crunch, diced celery or cucumber works well here.

• This chicken salad stores well in the refrigerator for 3–4 days in an airtight container.

Estimated Macros

Per Serving ( 1/2 recipe, but feel free to double if you want bigger portions)

Calories: 320

Protein: 42 g

Carbohydrates: 15 g

Fat: 9 g